Cililabu and GOP produce the most versatile chili sauce

I have no faith in all off-the-shelf packaged chili sauce. These are all chemical or artificial flavorings that could not match the natural flavors of the sauces of the olden days. Worst, they are harmful to our body. Cloaked under motive of profit-maximization, consumers’ health is sacrificed.

My brilliant idea: By breaking down the two distinct processes of making gravy into two parts: one, advance preparation of the oil-based rich fragrance of stir-fried minced garlic, onion and dry prawns; two, advance preparation of the water-base production of combination of four common tastes namely, mild saltiness, sweetness, sourness and spicy hot from capsaicin. In the final cooking of a dish, these two advance preparations are combined together with the main dish, fragrance enriched GOP and 4-taste enriched cililabu.

My aim: Demonstrate the making of a chili sauce that combine all the tastes and fragrance you wanted and yet, visually appealing to everyone.

My new found cooking procedure: It is simple process of mixing GOP with cililabu at low heat for about 5 minutes, stirring continuously to produce a thoroughly mixed final product.